Pad Thai with Zucchini Noodles & Rice Noodles

 

It's Vegan MoFo, Day 2!

I posted two how-two guides earlier, to help folks who are having trouble setting up their feeds and/or adding individual blogs to their feeds, so I'm only now posting my recipe of the day.

I'd never made this dish before, and I must say, I'm already pretty fond of it. In fact, it might be a new staple. It's a recipe that I adapted from The Stoner Vegan's recipe, "Peanut Noodles." I even brought it with me tonight to share with my weekly creative writing group, and I think it was a pretty big hit. ;)

Without further ado, I bring you...

P a d  T h a i  w/  Z u c c h i n i  N o o d l e s  &  R i c e  N o o d l e s 

Ingredients

8 to 10 oz of rice noodles, cooked according to package* 

1 large zucchini, julienned

1/2 large yellow onion, sliced into short half moons

sesame oil**

1/4 cup peanut butter

1/2 cup water

3 TB tamari***

powdered ginger (or fresh), to taste

sea salt, to taste

1 lime****

1 carrot, shaved

2 green onions, sliced thinly

*I used over half a box of Thai Kitchen brand's "stir-fry rice noodles."

**I used spicy sesame oil, because I like hot foods, but whatever you fancy.

***You could use soy sauce or shoyu if you don't have tamari. And if you want to make this dish gluten free, use tamari but just make sure it doesn't contain wheat.

****Don't skip the lime. It's the magic ingredient, trust me.

1. In a large wok, saute the onion in the sesame oil until onion is fairly translucent.
2. Add zucchini to wok. Toss periodically.
3. Add the water, then the peanut butter. Stir well, until peanut butter is fully blended, but being careful not to break the zucchini.
4. Add the tamari, ginger, and sea salt. Toss.
5. Add the (already cooked) noodles. Toss.
6. Squeeze 1/2 (or more) lime over the mixture. Toss.
7. To serve, top with shaved carrots, sliced green onions, and lime wedges from the remaining part of the lime. Bonus: If you have fresh cilantro, that'd make a great topping, as well. 

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P.S. I missed the deadline to sign up for the Vegan MoFo RSS feed/blogroll, so if you enjoy my posts, I would LOVE LOVE LOVE it if you added me to your feed! 

If you aren't sure how to do it, here's an illustrated how-to guide I created! But if you're using feedly, you can simply enter "chooseyourownfoodchain" in the search box, click on my site, then add me! 

Here's my RSS feed url, if you need it: http://chooseyourownfoodchain.blogspot.com/feeds/posts/default?alt=rss

P.P.S. You can also find me on Instagram 

(http://instagram.com/megvegmeg). 

MoFo Scramble! w/Wilted Arugula & Tempeh Bacon

It's Vegan MoFo, Day 1!

And now, let's start this off right with a little tofu scramble.

My favorite tofu scramble recipe has always been the one in Isa Chandra Moskowitz's time-honored Vegan with a Vengeance, and probably always will be.

The version I created today was inspired in part by Isa's classic recipe, and also by chooseveg.org's 10 Meatless Meals You Can Make in 10 Minutes, my own laziness, it's-too-hot-to-cook, I-can't-wait-an-hour-to-eat, these-are-the-ingredients-I-have, and sometimes-I-can't-bare-to-measure-things. Sometimes, I can't help myself but add a few things here and there, so I won't call this recipe very quick and easy, but it is fairly so.

One little note: The fennel seed is really the magic in this recipe, so if you're going to skip a spice, don't skip that one!

M o F o  S c r a m b l e  

w /  W i l t e d  A r u g u l a   &  T e m p e h  B a c o n

Ingredients

onion, 1/2, diced

garlic, 1 clove, minced

firm tofu, 1 block

tempeh bacon, 3 strips (I used Tofurkey's Smokey Maple Bacon Strips)

nutritional yeast, 1/4 cup or less

1 lemon

fresh arugula, 2 generous handfuls

curry powder

tumeric

cumin

fennel seeds

sea salt & pepper

1. Saute garlic and onions in vegetable oil (or whatever oil you have).
2. Prepare the spice mixture in a small bowl. Use equal parts curry powder and tumeric, and only a little cumin. Use maybe a teaspoon of fennel seeds, first crushing them in between your fingers. Add salt and pepper to taste.
3. Add spice mix to pan. Saute for another minute or two. 
4. Crumble tofu into pan. You can kind of squeeze it through your fists, which is a nice little trick for two reasons: it's the next best thing to pressing the tofu beforehand (which I didn't feel like doing) and it serves to add water to the pan, which you need to do anyway to deglaze it. 
5. Squeeze half of the lemon over the pan. 
6. Add the nutritional yeast, then the tempeh bacon (I broke the strips into small squares). 
7. Continue to saute until mix is clumpy, deglazing pan with splashes of water as needed. 
8. Squeeze other half of lemon over the pan.
9. Stir in the arugula and let it wilt before serving. 

I like my tofu scramble with a cup (or three) of strong, French-pressed coffee. Maybe some hot sauce, too. Enjoy!

P.S. I missed the deadline to sign up for the Vegan MoFo RSS feed / blogroll, so if you enjoy my posts, please add me to your feed! If you aren't sure how to do it, here's an illustrated how-to guide I created!

Here's my feed url:

 http://chooseyourownfoodchain.blogspot.com/feeds/posts/default?alt=rss

You can also find me on Instagram (http://instagram.com/megvegmeg). 

Vegan MoFo Is in September This Year!!?? | Well, I'm Doin' It Anyway!

I'm disappointed to have missed the sign-up deadline for Vegan MoFo. This is the second year in a row that I didn't find out until it was too late! The first year that I did it, which was November 2010, I found out by pure luck. Anyone know how to get on their email list or have tips on how to find out in advance?

That said, I'm going to MoFo this year anyway! You won't find me on the official blogroll, because of said missed deadline, so please add me to your feed, follow me, and stop back often! Leave comments! Share the love! I'll come visit you, too!

Happy MoFo'ing,

foodchain